Training for Oenologist Profession

The table presented below proposes a training module on wine, health and responsible drinking to be integrated in any national training curricula of the Oenologist Profession as part of their formal education or continuous training.

This comprehensive proposal is built in a way to easily fit existing training curricula and approaches and describes the expected hours of total learning, the learning outcomes, delivery and assessment methods, the types of reading list, the minimum formal qualifications and experience required to deliver this module.

The need for training on wine, health and responsible drinking/communication is mentioned in the OIV recommendations for the establishment of training programmes for oenologists (Resolution OIV-ECO 563-2016).

The training module was developed by the “VETArtdeVivre” Partnership Project funded by the European Commission (Leonardo da Vinci Programme), with the participation of 9 partners from 7 countries. Special thanks for this module to the Pan-Hellenic Union of Registered Enologists and the Deutsche Weinacademie.

1. Number and name of the module/unit:

Wine, Health and Responsible Drinking

2. Hours of total learning for the module/unit

Contact hours (Seminar, discussions & presentations-animations, role-play) : 6 hours

Self-Study hours: 2 hours

Assessment hours:

Oral and/or written examination and exercise: 0.5-1 h

3. Learning Outcomes

Knowledge – at the end of the module/unit the learner will have been exposed to the following:

  1. Define moderate consumption and responsible drinking patterns and cultural aspects linked with wine drinking.
  2. Describe hazardous drinking habits and explain the mechanisms of detrimental effects on health (physical, mental and other effects of harmfull consumption, alcohol intake and breakdown, etc)
  3. Identify and describe the underlying mechanisms of beneficial effects of moderate wine consumption and sensible drinking patterns ( j curve, etc)
  4. Identify and list main biochemical components of wine responsible for its biological effects and describe the differences between wine and other alcoholic beverages on health
  5. List and describe the main legal framework considering consumption of alcoholic beverages, such as age limit, BAC limits etc.
  6. Recall alcohol related issues regarding the Health and Safety in the workplace (in wineries, during sensory analysis, etc)

Skills – at the end of the module/unit the learner will have mastered the following skills:

Applying knowledge and understanding

Communication skills:

Explain and discuss scientific data on benefits and risks of alcoholic beverages and wineConsumption

Explain alcohol related issues regarding the Health and Safety in the workplace

Explain legal framework for selling, serving and consuming alcohol to customers

Advice customers on responsible and moderate drinking patterns

Interact with customers in identified risk situation

Judgmental skills:

Identify risk situation in the workplace

Identify customer at risk (e.g. intoxicated)

Identify situation (pregnancy, minors, drivers etc) where alcoholic beverages should be avoided

Judge how to avoid drinking alcoholic beverage

Understand cultural differences, behaviours and drinking patterns

Judge and interpret informations and scientific evidence on wine, alcoholic beverages health and social aspects

Learning skills:

Competences – at the end of the module/unit the learner will have acquired the responsibility and autonomy to:

  • Be responsible and prevent labour risk from alcohol consumption at the workplace
  • Advice about moderate and responsible consumption and when consumption of alcoholic beverage should be avoided
  • Deal with intoxicated customer
  • Collaborate with other health and social professionals involved in the issues of alcohol, health and social aspects as well as professionals involved in alcohol (wine) production, trade, legislation, and distribution
  • Carry out education of others and disseminate of knowledge on benefits of moderate wine consumption and the risks of excessive drinking

4. Number of ECVET/ECTS of the module/unit

To be defined in national level.

5. The module will be delivered through:

Main means

  • Seminar, discussions & presentations-animations

Secondary/optional means

  • Role-play (how to react-behave and educate in different situations on work places)

6. The module will be assessed through:

  • Oral and/or written examination and exercise
  • Workshops (Optional for specific topics that concern the education adopted in order to promote moderate consumption)

7. Reading list:

  • Hands-out
  • Books,
  • Journals, Review Articles
  • Presentations
  • Websites

8. Minimum formal qualifications and experience required to deliver this module/unit:

  • Certified knowledge on health, wine, alcohol and social aspects (EQF 6 and above)
  • Professional experience on the area of wine, health and social aspects
  • Presentation and Training Skills (experience and/or certified knowledge )

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